Ingredients
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4 Slices of beef150 g/slice
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50 g Red wine
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700 g Tomato puree
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60 g Yellow Onions
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15 g Raisins
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10 g Pine nuts
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10 g Pecorino cheese
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1 clove Garlic
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to taste Parsley
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to taste Table salt
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to taste Pepperblack
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to taste Extra virgin olive oil
Directions
Neapolitan ragù is one of the highest institutions of Campanian cuisine. A long process in both preparations and cooking. After all, even the wise men said, calm is the virtue of the strong, and in our case patience is the gift of those who want good things. Tomato sauce in which the prolonged cooking makes very soft pieces of beef, pork tips and meatballs, then sausages and finally some meat rolls that bear the name Neapolitan Braciola Rolls al sugo.
Al sugo, we chose to specify this feature because the braciola should, indeed, be cooked in the meat sauce along with the other ingredients. But because these rolls are so tasty, it very often happens that Neapolitan braciola rolls al sugo are prepared as an express second course for a family dinner. After all, you only need a few ingredients for these rolls, some bread with which to make the scarpetta (Scarpetta is an italian term that means mop up your plate with bread) and a pinch of harmony that never hurts in a family.
You will find that this recipe in a short time can become a happy little family interlude, a bit like when it was once the custom to be all together waiting for the meat sauce to be ready. As always, if you liked the recipe, please comment! Your opinions give us the motivation we need to keep posting new recipes!
Steps
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1
Done
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To prepare Neapolitan Braciola Rolls al sugo start with the latter. Thinly slice a clean onion [1], pour it into a saucepan where you have swirled the oil and let it stew for 5 minutes over low heat [2]. When the onion is sweaty, add the tomato puree [3], |
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2
Done
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stir and allow to cook for half an hour to reduce by covering with a lid; adjust the salt [4]. Meanwhile, prepare the filling for the chops. Finely chop the parsley and garlic [5]. Then coarsely chop raisins and pine nuts [6]. |
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3
Done
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and now that you have everything beat the slices of meat to refine them [7]. On the first slice of meat pour a little parsley and garlic [8], then raisins and pine nuts, and finally a sprinkling of pecorino cheese and pepper [9]. |
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4
Done
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Close up [10] and secure with skewers [11]. Repeat for all. Then in a frying pan heat oil and a clove of garlic, add the meat slices [12]. |
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5
Done
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and blanch them quickly to seal the surface [13]. Remove the garlic [14] and deglaze with red wine [15]. |
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6
Done
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As soon as the alcohol has evaporated, add the cooked sauce [16] and let it season for a few more minutes, preventing the meat from overcooking [17]. Here are your Neapolitan Braciola Rolls al sugo ready, enjoy [18]. |
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7
Done
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Tips- It is recommended that Neapolitan Braciola Rolls be eaten immediately because the texture will tend to become stodgy. In any case, you can store them for a couple of days in the refrigerator. If you prefer you can also freeze them, preferably when cooked and if you have used fresh ingredients. - Originally Neapolitan Braciola Rolls al sugo are prepared together with the meat sauce, so they should be seared together with all the meat pieces and then covered with tomato puree for a couple of hours thanks to which the meat will be tender. If, on the other hand, you follow our quick version, we recommend that you keep an eye on the cooking, thus cooking the meat very little time so as to preserve its texture. So alternatively you can follow these directions or our quicker version. The filling, on the other hand, varies from family to family: olives, anchovies, breadcrumbs and even eggs. Tell us yours! |
